APPLE'N SPICE is our ode to the dark months. Winter has always been a time for strong, rich flavours. In this kombucha we combine apples we picked in Österlen (the South-Eastern coast of Scania) with cinnamon, cardamom, and clove. We produce this kombucha only as long as we have access to apples from our region. The apples in this kombucha come from abandoned orchards with beautiful crooked old trees, and we picked them ourselves on two wonderfully sunny October weekends in 2017.

Ingredients: kombucha culture, black tea*, fresh apples, sugar*1, cinnamon*, cardamom*, cloves*
*from organic agriculture. 1Sugar serves as an energy source for the microorganisms and the final sugar content in kombucha is low.

 

MEADOWSWEET (älggräs in Swedish) is a plant with white flowers and a long stem that likes to grow in swampy soil. It has a lovely taste and smell, and people have made use of it for thousands of years. Once upon a time Swedes would spread meadowsweet across their floors for special occasions and brewed tea with it against pain and fever. Meadowsweet contains salicylic acid, which is nowadays also used in pain killers. Meadowsweet also has a history as flavoring agent, for example in beer and mead. The celts believed meadowsweet to be holy. We collected the meadowsweet in this kombucha in the forests of Southern Sweden in August 2017.

Ingredients: kombucha culture, black tea*, sugar*1, fresh meadowsweet
*from organic agriculture. 1Sugar serves as an energy source for the microorganisms and the final sugar content in kombucha is low.

 

ELDERFLOWER is our most popular seasonal flavour. Every spring we eagerly wait for the elderflower bushes to bloom in Southern Sweden. As soon as the flowering starts we jump onto our cargo bike and head out to pick. Because we pick our own elderflower we can make sure to only pick the finest quality. Elderflower's sweet taste makes one almost forget that it is actually good for you and once upon a time was used as a common cough remedy.

Ingredients: kombucha culture, black tea*, sugar*1, fresh elderflower
*from organic agriculture. 1Sugar serves as an energy source for the microorganisms and the final sugar content in kombucha is low.

 

GINGER is a tropical plant with a beautiful flower and a root widely used for culinary and medicinal purposes. Ginger is native to Southern Asia, where it has long been used in traditional medicine. In modern times the ginger root has reached huge popularity globally, both for its strong taste and its healthy properties. Ginger has proven helpful against headache, muscle pain, high blood pressure, and many more medical conditions. We from Roots Kombucha use fresh organic ginger root and ferment it with our kombucha for several days before straining the liquid.

Ingredients: kombucha culture, black tea*, sugar*1, fresh ginger*
*from organic agriculture. 1Sugar serves as an energy source for the microorganisms and the final sugar content in kombucha is low.

 

TURMERIC is a word by many associated with a dry yellow powder with a bitter taste. For our kombucha we use fresh turmeric root. This root is native to South India and has a magnificent and unique flavor. The fresh turmeric root gives our kombucha flavor nuances reaching from elderflower to black current. Traditionally, turmeric is widely used in Indian folk medicine, to cure infections, inflammations (e.g. rheumatism), or digestive problems. Today, even science is interested in turmeric and much research is conducted to better understand the proclaimed health properties of the turmeric root and its active substance 'curcumin', e.g. in cancer research.

Ingredients: kombucha culture, black tea*, sugar*1, fresh turmeric*
*from organic agriculture. 1Sugar serves as an energy source for the microorganisms and the final sugar content in the drink is low.

 

SAGE-HONEY is the result of a long winter of taste experiments with various herbs and spices we harvested from our own garden last autumn. We aimed to find a flavor that is stimulating the taste buds and pleasant to drink, but not fruity. We think we have found these taste properties in the combination of sage’s full flavor profile and the natural acidity of kombucha. We use honey to take the edge from these two intense flavors. Sage is also a medical plant and was once a common herb to be grown in medicinal monastery gardens. Sage increases concentration and alertness and can reduce excessive sweating. It is also said to ease menstrual pain.

Ingredients: kombucha culture, black tea*, sugar*1, sage*, honey*
*from organic agriculture. 1Sugar serves as an energy source for the microorganisms and the final sugar content in the drink is low.

 

The COFFEE BEANS in this kombucha come from Söderberg & Sara coffee roastery in Örum on the Österlen-coast of Southern Sweden, where Per Söderberg and Tilde Möller run a beautiful little coffee roastery and sourdough bakery. For this kombucha we use sun dried, organic Kayon Mountain coffee from Ethiopia. The beans are submerged in the kombucha for several days without ever being warmed up before the kombucha is bottled. The taste of our newest creation reminds of cold brew with bubbles - perfect for a warm summer day!

Ingredients: kombucha culture, black tea*, sugar*1, coffee beans*
*from organic agriculture. 1Sugar serves as an energy source for the microorganisms and the final sugar content in the drink is low.

 

NATURAL is exactly what it sounds like, kombucha in its purest form, no flavor added. You can still trace the taste of the strong black tea that is the substrate for our kombucha culture, together with the characteristic pleasant acidic taste. Our kombucha is unpastorized and therefore naturally carbonated. Kombucha tastes good and does good – with low sugar content and high on b-vitamines, antioxidants, and enzymes.

Ingredients: kombucha culture, black tea*, sugar*1
*from organic agriculture. 1Sugar serves as an energy source for the microorganisms and the final sugar content in the drink is low.


We use organic black tea for our kombucha. Black tea is best suited for kombucha brewing as it provides all the nutrients the kombucha culture requires to grow. That way the SCOBY* remains healthy and produces flavour-rich kombucha.

Kombucha brewing also requires some source of sugar. Organic sugar is a very suitable source of nutrition for the kombucha culture as it provides readily available energy to the bacteria and yeasts. Other sources of sugar (maple sirup, brown sugar) can also be used for kombucha brewing but do not guarantee consistent quality as they vary in composition and are more difficult for the SCOBY to use. Stevia and other sugar substitutes do not contain nutrition and cannot be used for kombucha brewing. Most of the sugar added in the brewing process is consumed by the kombucha culture and the final sugar content in kombucha is low.

We use brown bottles for our kombucha. Unlike clear glass, brown glass filters out ultraviolet light. Ultraviolet light is harmful to microorganisms and would negatively impact the quality of our unpasteurised kombucha.

*SCOBY (symbiotic culture of bacteria and yeasts) is a common way to refer to the kombucha culture